German Chocolate Cake

10:12 PM ByFiled UnderDesserts, Mouthwatering Monday

[donotprint]german chocolate cake

My Dad’s favorite cake and my second favorite cake of all time.  Rich and chocolaty, moist and delicious, this cake will please even those who don’t love chocolate cake.  The chocolate isn’t overwhelming, it’s just perfect.  Last week, I gave y’all the coconut-pecan frosting recipe and this week, I’m sharing the cake.

This is not the easiest cake to make.  It’s not terribly difficult but, you must have all the ingredients prepared and it is a cake that requires your effort and concentration.  It’s definitely not just dump, mix and bake.

Trust me though, the results are worth the time.

Sift together: cake flour, baking soda and salt

sifting flour

Melt chocolate shavings in boiling water

chocolate shavings

Mix Sour Cream and Vanilla

sour cream, vanilla for GC Blend in butter, sugar, egg yolks and melted chocolate

batter

Next, you’ll whip together egg whites and cream of tartar and then add it into the batter.

* I have no pics of this step.. I am only one woman with two hands.

Pour into 3 well greased round cake pans

Bake and once completely cooled; top layer by layer with Coconut-Pecan Frosting

frosting the cake

German Chocolate Cake

coconut pecan frosting[/donotprint]
[print_link]

Recipe: German Chocolate Cake

: German Chocolate Cake
  1. 2 1/4 C sifted Cake Flour
  2. 1 tsp baking soda
  3. 1/2 tsp salt
  4. 2 sticks butter, softened
  5. 4 oz Sweet (German) Baking Chocolate
  6. 1/2 C boiling water
  7. 1 C Sour Cream
  8. 1 1/2 tsp vanilla
  9. 2 C sugar, divided 1 3/4 C and 1/4 C
  10. 4 large eggs, yolks and whites separated
  11. 1/4 tsp cream of tartar
  1. Pre-heat oven to 350 F
  2. Butter 3 round cake pans and dust with cocoa powder to keep the cakes from sticking
  3. Sift your cake flour, measure out 2 1/4 C and then sift together the cake flour, baking soda and salt (set aside)
  4. Finely chop your chocolate and separate your eggs, while your water is heating up to boiling.
  5. Combine the chocolate shavings and water until it’s melted and smooth (set aside)
  6. In a small bowl mix together sour cream and vanilla
  7. In a large bowl beat 2 sticks butter until creamy
  8. Slowly add in 1 3/4 C sugar
  9. Beat in 4 egg yolks, 1 at a time
  10. Add the melted chocolate and beat just until blended
  11. Add the flour mixture and Sour Cream mixture in alternating batches. 3 parts flour to 1 part Sour Cream. Beating each addition until fully incorporated. Use a spatula to scoop the sides and bottom, if needed.
  12. In another large bowl beat 4 egg whites with 1/4 tsp cream of tartar, beat until soft peaks form.
  13. Beat on high speed and add in 1/4 C sugar. Beat until stiff.
  14. Gently fold into the batter and then pour into the 3 buttered and dusted pans. Let the pans settle before baking them.
  15. Bake for 25 minutes or until the cake bounces back when lightly pressed in the center with your finger.
  16. Let cool for 10 minutes in pans, remove to wire racks to finish cooling. Fill and top with Coconut Pecan Frosting

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Honest to goodness y’all.. it seems like a lot of work but I swear that it is divine and totally worth it, if you’re up to it ;)

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Super Food Recipes for Breast Cancer Awareness

3:39 PM ByFiled UnderEverything Else, Main Dishes

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Mediterranean Salmon

(Lotus Says: “I found this recipe in a mag years ago and tweaked it”)

Super healthy foods: olive oil, olives, salmon, tomatoes (cancer fighting lycopene!)

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 6 cloves pressed garlic (adjust if you don’t like garlic as much – I love it!)
  • 1/2 tbsp oregano
  • 1/2 tbsp thyme
  • 1/2 tbsp parsley
  • salt & pepper to taste
  • 1 cup cherry/grape tomatoes, cut in half
  • 1 shallot bulb peeled & diced
  • 1/2 cup pitted, halved kalamata olives
  • 2 salmon fillets
  1. Preheat oven to 425
  2. Combine olive oil, lemon juice, garlic, organo, thyme, parsley, salt, and pepper in a small bowl, mixing well. Make sure to really blend it all together.
  3. Add cherry tomatoes, shallots, and kalamata olives and mix well.
  4. Place salmon fillets into a baking dish. Spread the mixture onto the fillets, coating salmon completely.
  5. Bake for 20 minutes or until fish flakes easily with a fork.

Serve with the mixture still on top of the fillets. So good!

*******

Pumpkin Tomato Chili

(Lotus Says: “this one I pulled straight out of oxygen mag years ago. super yummy cool weather food!”)

Kidney beans: phytochemicals

Tomatoes: lycopene

Pumpkin: carotenoids

All are cancer butt-kickers!

  • 1 tsp olive oil
  • 2 lb extra-lean, ground turkey breast
  • 1 lg onion, diced
  • 1 red pepper, diced
  • 2 cans dark red kidney beans, rinsed and drained
  • 5 1/2 cups no-sodium tomato juice
  • 2  (14  1/2 oz) cans no-salt, peeled and diced tomatoes, with juice
  • 1 1/4 cup canned pumpkin puree
  • 2 tbsp sugar-free maple syrup
  • 1 1/2 tbsp pumpkin pie spice
  • 1 tbsp chili powder
  • 1/4 tsp nutmeg
  1. Add olive oil to a large pot and cook the ground turkey breast on high heat until brown. Stir meat to cook evenly, then separate.
  2. Stir in onion and red pepper and cook for about 5 minutes. Stir in beans, tomato juice, diced tomatoes, pumpkin puree and maple syrup.
  3. Season with pumpkin pie spice, chili powder, and nutmeg.
  4. Simmer for 1 hour and serve.

It’s great with cornbread or crusty bread. Tasty and a fun change from traditional chilis

Lotus writes the brilliant, funny, photo filled gorgeous wonderful blog Sarcastic Mom and I am so blessed to count her as a friend.  Lotus, thank you so much for sharing these wonderful recipes with us!


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Mouthwatering Quiche Recipe

7:56 AM ByFiled UnderBreakfast, Main Dishes, Mouthwatering Monday

Today’s Mouthwatering Monday post is an easy faux fancy dish. It sounds fancy, just say it: “Quiche Lorraine”, do you hear the ooohs and aaahhhs from your friends and family? They will be impressed and they will devour it, trust me. My husband looked at my mom like she was serving him melted plastic when she served him quiche for the first time, and then he ate 3/4 of the dang thing. This recipe changes a bit every time that I make it, there are all different additions and variations you can use, but this is my favorite.

  • quiche lorraine
  • Plain pastry, 9″ shell
  • 8 bacon slices,  diced
  • ½ C chopped green onions, tops to bottoms = about 1 bunch
  • 6 eggs, beaten
  • ½ tsp onion pepper
  • ½ tsp garlic salt
  • 1 ¼ C fresh shredded swiss cheese
  • 1 C sliced mushrooms
  • 2 C light cream (half and half)
  • 3 shakes pepper, to taste
  1. Line the 9 inch pie pan with pastry, trim the edges and crimp, flute or fork the edges for a decorative presentation.
  2. Brown bacon lightly; drain off excess fat (don’t I wish I could do that with me) Add green onions and mushrooms and cook until bacon is golden brown and the onions and mushrooms have softened, slightly
  3. Remove from heat and cool slightly.
  4. Combine eggs, cheese, onion powder, garlic salt and pepper. Add light cream and blend well.
  5. Add in bacon mixture and mix thoroughly.
  6. Pour into pie shell. (use a soup ladle if necessary to get all of the filling into the shell)

Do you want to watch a video of my making it, then check out the video recipe on Blissfully Delish

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If you’re sharing your recipe love with us make sure that you link your MWM recipe post in Mr. Linky, not just your generic URL. Please make sure you link back here in your post and feel free to snag the Tonguegasmic button and place it in your post and/or your sidebar. Try to visit some of the other participants too, you never know where you’ll find your new favorite recipe!! Thanks for playing along!

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